云南高山普洱茶渥堆过程滋味和汤色品质的动态变化研究

摘 要：目的 探究云南高山普洱茶渥堆过程滋味和汤色品质的动态变化。方法 采用云南省高海拔地区生产的普洱茶为研究样本，通过理化成分测定、色差测定和感官审评的方法对普洱茶渥堆过程中主要品质成分及茶汤色差值变化进行分析，并结合相关性分析探讨了相应指标与滋味、汤色品质之间的关系。结果 在整个渥堆过程中，茶多酚、游离氨基酸、可溶性糖、水浸出物、儿茶素等物质含量均显著降低，咖啡碱含量变化不明显。以茶多酚为主体，生成的茶黄素和茶红素含量先升后降，茶褐素含量显著增加。渥堆过程中，茶汤 L*（明亮度）逐渐降低，红（a*）和黄（b*）色调增强。相关性分析结果显示，茶多酚、大多数儿茶素、水浸出物等物质与滋味品质呈负相关，茶褐素可以正向促进普洱茶的滋味和汤色品质。结论 茶多酚和茶褐素是普洱茶渥堆过程中滋味和汤色品质形成的关键因子。

Dynamic changes of taste and brewing color quality during the pile-fermentation process of Yunnan alpine Pu-erh tea

ABSTRACT: Objective Explore the dynamic changes of Taste and brewing color quality during the pile-fermentation process of Yunnan alpine Pu-erh tea. Methods Taking Pu-erh tea produced in high altitude areas of Yunnan Province as the research sample, the changes of main quality components and color difference value during pile- fermentation were analyzed by physical and chemical composition determination, color difference determination and sensory evaluation. Furthermore, the correlation analysis was used to explore the relationship between the corresponding indexes and the taste and brewing color quality.?Results The contents of tea polyphenols, free amino acids, soluble sugars, water extracts and catechins decreased significantly during the whole pile-fermentation process, while the content of caffeine did not change observably. The contents of theaflavins and thearubigins produced by tea polyphenols increased first and then decreased, while theabrownins increased by degrees. The L* (brightness) of the tea soup gradually decreased, and the hues of red (a*) and yellow (b*) increased. According to correlation analysis, tea polyphenols, most catechins and water extracts were negatively correlated with the taste quality, but theabrownins could positively promote the taste and color quality of Pu-erh tea. Conclusion tea polyphenol and theabrownin were the key factors for the taste and color formation during pile-fermentation process of Pu-erh tea